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 Recipes
At Garden Gate Get-A-Way, our Ohio bed and breakfast inn, our morning meal is more than just food, it's an experience. Here is how one guest from Columbus, Ohio describes it, "Breakfast there is warm and inviting, but also chance to get to know the other guests that are staying at the B&B. It's a time to make new friends in addition to seeing some old ones."
All of our baked goods are made from scratch. With the love and care that goes in to preparing each item you could compare it to Grandma's home cooking. Some of our bed and breakfast recipes have been in the family for over 25 years, and others are new creations using locally made products from Holmes County Amish Country.
Amish Granola Bread, Voted Favorite Bread by B&B guests
(This recipe is for a bread machine but could be adapted to baking in a regular oven.)
1 2/3 cups water
1/3 cup honey
2 T. butter
1 t. salt
3.5 cups high gluten flour
1 c. oatmeal
2 t. bread machine yeast
1 c. Amish granola (we like Country Lane Granola from Walnut Creek Cheese)
¾ c. golden raisins
Put the items in the bread machine pan in the order listed. Set your bread machine for a 2 lb. loaf of sweet bread and bake! Note: If the dough seems dry when it starts mixing, then add a couple teaspoons of water as needed.
Bacon Swiss Puffs
1 lb. pre-cooked, apple smoked bacon, chopped in small pieces
3 c. Jiffy Baking Mix
4 c. shredded Guggisberg Swiss Cheese
¾ c. water
Mix above ingredients until slightly moist and can be shaped. Roll in to 2 balls and place on a cookie sheet lined with parchment paper. Bake at 400 degrees for 12-14 minutes until slightly browned. Serve warm. Note: This recipe can make 3-4 dozen, and they freeze quite well. If frozen, reheat at 400 degrees for 7-8 minutes or until heated through.
Fresh Apple Coffeecake
 Preheat oven to 375 degrees and spray an 11"x9" baking dish with Pam.
1 c. sugar Beat sugar and eggs in a mixing bowl
3 eggs
2 cups flour In a separate bowl, toss flour & baking powder
1 ½ t. baking powder
¾ c. melted butter To sugar and egg mixture, add
½ c. milk 1/3 flour, melted butter and mix
1 t. Vanilla
Add another 1/3 flour; mix
Add milk, vanilla, remaining flour and
Mix until batter is smooth.
2 apples
Fold in 1 apple that has been peeled and chopped
In to small pieces. Pour in to prepared pan.
¼ c. sugar Mix sugar and cinnamon and pour over cake batter
1 ½ t. cinnamon
Core and cut 2nd apple in to 1” wedges and place on top of cake. Bake 35-40 minutes until a toothpick inserted in center comes out clean.
Cool 10 minutes and serve.
Amish Granola Muffins
Preheat oven to 375 degrees, and line muffin pan with paper liners.
1 c. flour
1 ¾ c. Amish Granola (We use Country Lane by Walnut Creek Cheese.)
¼ c. sugar
2 ½ t. baking powder
½ golden raisins
1 large egg
1 c. milk
¼ c. vegetable oil
In a medium bowl mix the 1st five ingredients. In a separate bowl blend the egg, milk, and oil. Combine the 2 mixtures until just moistened. Spoon the batter into the muffin cups, filling each one about ¾ full.
 Bake 15-20 minutes, or until a toothpick inserted in the center comes out clean. Cool 5 minutes and serve warm. Makes 1 dozen muffins.
Country Morning Breakfast Casserole
Preheat oven to 355 degrees, and grease a 9x13 baking dish
1 (16 oz.) package of frozen, shredded hash brown potatoes, thawed
1 1/2 c. shredded co-jack cheese
1 c. milk
1 c. chopped, cooked ham
1/4 c. chopped onion
1/4 c. chopped green pepper
1/2 t. dry mustard
Dash of pepper
5 eggs, beaten
Line the bottom of the pan with hash brown potatoes. In a mixing bowl, combine cheese, milk, ham, onion, green pepper, mustard, and pepper. Pour this mixture over potatoes, then pour eggs on top. Bake uncovered at 350 degrees for 40-45 minutes. Serves 8-10 people.
Fall Harvest Muffins
Preheat oven to 375 degrees, and line muffin pan with paper liners.
2 c. peeled apples, shredded
1 1/3 c. sugar
1 c. cranberries, chopped
1 c. carrots, shredded
2 eggs, beaten
½ c. canola oil
2 ½ c. flour
1 T. baking powder
2 t. baking soda
1 T. ground cinnamon
½ t. salt
Combine apples and sugar in a bowl and let stand for 5-10 minutes. Add the next 4 ingredients and mix. In a separate bowl combine the dry ingredients. Combine the 2 mixtures until just moistened. Fill muffin cups ¾ full. Bake 25-30 minutes or until a toothpick inserted comes out clean.
Trail Mix Muffins
Preheat oven to 375 and line cupcake pan with paper liners.
2 ¼ c. flour
1 c. Amish Granola (We like Country Lane from Walnut Creek Cheese.)
¾ c. packed brown sugar
2 t. baking powder
¼ t. salt
2 eggs
1 c. milk
¾ c. canola oil
1 ½ t. vanilla
½ c. mini semisweet chocolate chips
½ c. chopped peanuts
½ c. golden raisins
½ c. chopped, dried apricots
 Combine the dry ingredients in a medium mixing bowl. Combine the eggs, milk, oil and vanilla in another bowl. Combine the 2 mixtures until just moistened. Gently fold in the chocolate chips, peanuts, raisins, & apricots.
Fill muffin cups ¾ full and bake 15-17 minutes
Beverly's Raisin Cookies
Preheat oven to 350 degrees
1 c. water 3 ½ c. flour
2 c. raisins 1 t. baking powder
1 c. butter Crisco sticks 1 t. baking soda
1 ¾ c. sugar ½ t. ground cinnamon
2 eggs, beaten ½ t. ground nutmeg
1 t. vanilla
Combine raisins and water in a small saucepan;
Bring to a boil. Cook for 3 minutes;
Remove from heat and let cool (do not drain)
In a mixing bowl, cream Crisco, sugar, eggs, and vanilla.
Combine the dry ingredients; gradually add to creamed mixture and stir in raisins.
Drop by rounded teaspoonfuls on greased baking sheets about 2”
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